Parmigiano-Reggiano: The King of Cheeses
Parmigiano-Reggiano is one of the most ancient and rich cheese ever known. It is produced nowadays substantially as eight centuries ago: same ingredients, same production process, same handcrafted care. Parmigiano-Reggiano is a cheese totally natural, known in the world as “King of cheeses” for its particular productive, nutritional and organoleptic characteristics.
The Unique Qualities of Red Cows’ Milk
The Red Cows of Reggiana breed produce milk with unique qualities for Parmigiano-Reggiano cheese. Despite yielding less milk than Holstein cows, the Red Cow’s milk has a higher performance in cheese-making due to variations in casein protein. This allows for longer aging and better digestibility, resulting in a sweet, delicate, and persistent taste. Red Cow Parmigiano-Reggiano must age for at least 24 months before it can be sold, compared to the traditional 12-month aging period.
A food suitable for everyone: children, adults, older people and athletes.
Parmigiano Reggiano delle Vacche Rosse is a great source of taste, energy, and nutritional principles. In the Red Cows Parmigiano-Reggiano all the features of the Parmigiano-Reggiano are brought to the highest point thanks to the long ageing.
Matured Parmigiano-Reggiano is rich in animal fat and essential amino acids. Its proteins are easily digestible, even for children. The cheese is also known for its digestibility among individuals with allergies, as it is free from contaminants such as antibiotics and pesticides. Unlike milk, Parmigiano-Reggiano does not contain lactose, making it suitable for those with intolerance.
For older people and adolescent
Due to its high calcium content, Parmigiano-Reggiano is recommended for older people with osteoporosis. It is also beneficial during growth (ages 12 to 18) to include Parmigiano-Reggiano in the diet to promote proper bone calcification and prevent future issues.
Parmigiano-Reggiano is a highly digestible food packed with proteins, lipids, mineral salts, vitamins, and more. It takes only 45 minutes to digest 100 grams of Parmigiano-Reggiano compared to the 3-4 hours needed for a similar portion of meat. A serving of 50-60 grams provides about 19 grams of protein, equivalent to fish or meat but with lower cholesterol levels. That’s why athletes in various sports, from football players to cyclists and canoeists, include Parmigiano-Reggiano in their diets at both competitive and amateur levels.